Raspberry glazed chicken

Yield: 1 servings

Measure Ingredient
3 tablespoons Olive oil
½ cup Diced red onion
1 teaspoon Dried thyme
4 Boneless; skinless chicken
; breasts
Salt and pepper
⅓ cup Seedless raspberry preserves
2 tablespoons Balsamic vinegar

Directions: In a large saut‚ pan, heat the olive oil. Saut‚ the red onion over low heat until tender, about 5-7 minutes. Rub the dried thyme, salt and pepper onto the chicken breasts. Place chicken into pan and saut‚ for 6 minutes on each side until golden and cooked through. Remove chicken from pan and keep warm. To the same pan, add the raspberry preserves and balsamic vinegar. Stir constantly until preserves melt. Spoon over chicken and serve.

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